When someone requests “something with oreos” (exact words) and others murmur in agreement, I happily oblige. These Oreo Cheesecake Bars definitely don’t disappoint. With a simple creamy cheesecake middle, chocolate top and base and of course oreos all the way through, if you’re an Oreo fan, these will make you very happy.

A cheesecake bar loaded with oreos on a small white plate

What is dutch processed cocoa

The base is a homemade chocolate cookie dough using dutch process cocoa. You can definitely use regular cocoa in this recipe but dutch process cocoa is the kind the good Oreo people use.

It’s different from regular in that it’s darker, richer and less bitter. That dark colour is why Oreos look the way they do. There are some super dark ones on the market but I use the regular dutch you can get from the grocery store.

While it works in this recipe, don’t be tempted to swap regular cocoa for dutch processed in all recipes though as they can give very different results. It’s always best to stick to what the recipe calls for unless it suggests either is ok.

If the recipe doesn’t state which cocoa to use, then you are most often better to stick with regular. It’s one of those food sciency things that is explained really well at Serious Eats.

How to make these Oreo Cheesecake Bars

A square baking tin with chocolate cookie dough in the bottom

The chocolate cookie dough is very easy to make – just cream the butter and sugar, add the dry ingredients and some milk until it starts to clump. You can use a stand mixer or just a regular handheld beater for this. Crumble two thirds of the dough into the lined tin, then press it out into an even layer with your hands.

How to make the simple cheesecake filling

The cheesecake filling truly is simple. Just a handful of ingredients which all get beaten together at once, then fold through some chopped oreos. It’s a runny mixture but it bakes up into this perfect creamy texture and holds it’s shape.

Oreos on a wooden board being cut up

Chop up a few oreos.

Oreos in a creamy mixture in a bowl, being poured over a cookie base

Beat together cream cheese, sour cream, sugar, egg and vanilla until mostly smooth – a few lumps are fine. Then fold through some of the chopped oreos

Cookie dough and oreo pieces scattered over a creamy filling in a square tin

The topping is a little more of the homemade cookie dough, scattered over in clumps and the other half of the chopped oreos pressed in a little.

These cheesecake bars can and even should be, made the day before. It will last well too, up to a week. Store them in an airtight container and in the fridge.

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A stack of two oreo cheesecake bars on a white plate

The whole lot is baked for about 40 minutes and, voila! The perfect little snack with a cuppa!

There was a lot of love for these Oreo Cheesecake Bars. I very quickly had requests for the recipe after I served them up at work and that’s always a sign of a good recipe. Oh and I can’t forget the “the best sweet treat I’ve ever eaten” comment. Gotta love that! It’s why I do what I do.

More Oreo recipes you’ll love

This Oreo Cheesecake Bars recipe is a fun oreo dessert you need to try. A combo of simple cheesecake, homemade chocolate cookie and oreos.

Oreo Cheesecake Bars

5 from 3 ratings
This Oreo Cheesecake Bars recipe is a fun oreo dessert you need to try. A combo of simple cheesecake, homemade chocolate cookie and oreos.



  • 130 g plain (all purp) flour (1 cup / 4.6oz)
  • 25 g dutch process cocoa (or plain unsweetened cocoa) (¼ cup / 0.9oz)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 57 g unsalted butter, softened (¼ cup / ½ stick)
  • ½ cup light brown sugar (100g / 3.5oz)
  • 1 ½ tablespoons milk (notes)
  • ½ teaspoon vanilla extract


  • 250 g cream cheese, softened (9oz)
  • cup caster (superfine) sugar
  • ¼ cup light sour cream
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 packet oreos, roughly chopped



  • Sift together the flour, cocoa, baking powder and salt.
  • Beat together the butter and sugar until very light and creamy. 
  • Add half of the flour mix and beat until incorporated. Now add the milk and vanilla and beat until mixed through. Add the remaining flour mix and beat until it forms large crumbs.
  • Sprinkle two thirds of the cookie dough mix into the bottom of the baking tin, and then press down until the bottom of the pan is totally covered (if you slightly dampen your hands, it will make the job a bit easier, by not sticking to your hands). 


  • Beat the cream cheese, sugar, sour cream, egg and vanilla until well mixed (a few small lumps are ok) - scrape down the sides of the bowl as necessary).
  • Add half of the chopped oreos to the cheesecake mixture and fold through, then pour and spread it over the cookie dough base. 
  • Scatter over the remaining cookie dough in small clumps, followed by the remaining oreos, pressing them into the mix here and there. 
  • Bake for around 35-40 minutes or until it is just set in the middle. Refrigerate for about 3 hours before serving.


  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  3. All ovens vary - check for doneness 5-7 minutes before the recipe suggests.
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A stack of two oreo cheesecake bars on a white tablecloth